A simple, healthier Soft Boiled Egg Salad made with Greek yogurt instead of the traditional mayonnaise. Add parsley and tarragon and you’ve got a delicious breakfast or lunch option!
*This post originally appeared in 2016 but has since been updated.
Well hello there you beautiful soft boiled egg salad! Can we all agree that soft boiled eggs are better than hard boiled eggs? The downside is that they’re messier to peel, but with this soft boiled egg salad, the eggs don’t have to stay perfectly in tact. WIN.
There are so many kinds of summer salad, with two of the most popular being tuna salad and egg salad. Today we’re chatting about the latter and why it’s my FAVORITE. Now, I’m not hating on regular egg salad, but this soft boiled egg salad uses soft boiled eggs, which are hands down better than hard boiled eggs. ….right? Now I know I can’t speak for everyone, but I tend to have issues peeling soft boiled eggs because they’re so fragile. The cool thing about this egg salad is that you don’t have to perfectly peel them because the eggs are just going to get smashed with a fork anyway.
How do we feel about tarragon? This recipe was originally posted in 2016 when I was going through a tarragon phase. I just remade this recipe (re-tested it to make sure it’s perfect for you!), and even though I still like the tarragon, I think it’d be really good with chives too. So, it’s your call! If you’re a fan of tarragon I say use it, but it’s a very specific flavor so if you’re unsure I recommend the chives.
EGG SALAD INGREDIENTS
- tarragon OR chives
- salt & pepper
HOW TO SOFT BOIL EGGS
The key to this salad recipe is–wait for it–the soft boiled eggs. WHO KNEW?! Let me walk you through how to get perfectly soft boiled eggs.
Step 1: Bring a large pot of water to a boil.
Step 2: Use a large spoon to slowly lower eggs one by one into the boiling water.
Step 3: Set your timer for 5 minutes 30 seconds and allow eggs to boil for that length of time.
Step 4: Use the same spoon you used to lower the eggs to remove them from the pot and place them directly into a large strainer, immediately running cold water over them.
Step 5: Gently peel the eggs (but again, don’t worry if they’re not perfect) and viola! You did it.
Though I went through a hard boiled egg phase about a year ago, I much prefer soft boiled eggs. Seeeeeeriously, so good. So I thought, why not mash ‘em up with some yogurt and make a salad out of it. The cool thing about this recipe is that it can easily be made for breakfast, but also enjoyed for lunch as well.
As always, remember to tag #thealmondeater on Instagram if you make a recipe—I love seeing your creations.
OTHER EGG RECIPESPrint
Soft Boiled Egg Salad
This soft boiled egg salad is the BEST way to use soft boiled eggs–boil them, mash them then eat them up!
- Prep Time: 5 mins
- Cook Time: 6 mins
- Total Time: 11 mins
- Yield: 2-4 1x
- Category: lunch
- Method: stovetop
- Cuisine: eggs
- 8 eggs
- 1/4 cup plain Greek yogurt
- 1 tbsp fresh parsley, chopped
- 1/2 tsp tarragon (I used dried, but fresh would work too)*
- Salt and pepper to taste
- Bring eggs to a boil and boil for 5-6 minutes.
- Immediately remove eggs and place in a colander or strainer and run cold water over them for a minute or so.
- Peel eggs and place them in a large bowl; mash them with a fork.
- Add yogurt, parsley, tarragon, salt, and pepper and continue mashing.
- Serve with toast and enjoy either warm or cold!
*If you don’t like tarragon, I recommend using 1 tbsp fresh chives instead
Keywords: egg salad, soft boiled egg salad
Q: Do you prefer hard or soft boiled eggs? Are you going to watch fireworks tonight?